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Marinated Goat Fetta

We love making fresh marinated goat fetta with fresh herbs and spices from the farm. It makes for a great before dinner treat or an extra inclusion onto a salad bowl with the oil acting as a ready made salad dressing. Our fetta is placed in a low salt brine which preserves the nutiness of the cheese and is made with our fresh farm milk.

Why not have a go at making some yourself!

goats fettaherbs and spices for your marinated goat fetta Marinated Goat Fetta

Ingredients:

340 gm – Fetta
1 t. Chilli flakes
1 t. Peppercorns
1 t. Oregano
2 x Garlic cloves pealed
A nice Olive Oil (We got ours from Rylestone Olive Press 1 hour from us on the way to Mudgee)
Sunflower oil (if storing in fridge or a while see note)
3 x Cloves for a Christmas flare
A sterilized jar

Method: 
Cut the Fetta into cubes and lightly crush the garlic cloves with the flat of your knife. Then combine all the ingredients above into a jar with the Fetta. Finally pour the olive oil over the top until the cheese is completely covered.  Place the lid on and leave in a warm part of the fridge for around 48 hours. There you have it home made marinated fetta!

Note: If you are storing it for a period use a blend the olive and sunflower oil. Mix one part olive oil and two parts sunflower oil. If you don’t do this the oil will start to solidify around the cheese due to the coldness of your fridge. If this happens just leave it out for a little while before serving.     

Get your order in today and tomorrow for dispatch next week.

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Recipes with Goat Cheese

Miette - Jannei goat cheese

We are compiling a list of recipes with goat cheese in them to give you some creative inspiration behind the meals you cook with our cheese


– Entrée –


Strawberry Goat Cheese Guacamole

Goat Cheese Truffles

Zucchini & Goats Cheese Bruschetta

Flatbread with Goat Cheese and Caramelized Onions


 – Mains –


French lentil Salad with goat cheese

Goat cheese Lemon Pasta

Caramelized Onion, Goat Cheese, and Prosciutto Pizza

Mussels and White Wine Goat Cheese Broth 


More to come…

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Goat cheese and beetroot tart.

Wow its a beautiful day here in sunny Lithgow! That’s me being ultra positive HA! Well it’s great to get out on the farm when it’s warm so bring on the sun Lord!
I did a great tart a month or so ago.

Practicing for summer, with our goat curd either the fresh pressed or the spreadable will work. So here it is to celebrate summer on the way.

A ladies Touch…

Filling

4 small beetroot, cook, slice and dry on paper towel
150gm Jannei Buche Blanc or 200gm of Jannei Fresh Curd
Seasoning-Rock salt and ground pepper.
6 sprigs of lemon Thyme

Glaze

1 large tbl.sp of Honey 1 tsp. Balsamic Vinegar
1 tsp. Olive oil

Pastry

200gm plain flour
1/2 tsp. caraway seed
60gm butter
c.8 tbl.sp ice cold water

METHOD

Pre heat oven to 170C and grease a tart dish with butter.

Pastry.

Into a large bowl place flour and chop butter in. Rub together through finger tips till bread crumb like. Be careful to add just enough water to combine to non sticky dough consistency. Place in glad wrap in fridge – the longer the better.

Beetroot.
Cook your beetroot by simmering, covered with water in a pan till cooked 20 min skewer and if it goes in easily it’s done.

Glaze.
Make a glaze by putting ingredients in microwave and heating 1 minute.

Pastry.
Roll out pastry to fit dish. Place oven bake paper on top with some coins. Place in oven and cook 10 minutes.
Take paper off and coin cook another 10 minutes.

Beetroot.

Peel outer skin off beetroot. Slice beetroot and place in paper towel to dry.

When pastry cooked. Place one layer of Beetroot, then spread or spoon the 200gms of Jannei goat cheese curd on top then layer on top the rest of beetroot.
Sprinkle over the sprinkle Thyme then the glaze and let it seep through.

Put back in oven at 180C .
bake -15 to 20 minutes till golden

A great light meal served with tossed rocket and spinach salad with baby tomatos. Serve with wedges of lemon to squeeze over salad and tart

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Curd it first here… Goats curd and it’s uses

Goats curd is a taste versatile product which can be used in across a range of dishes.

Curd it first here… is the title of a post Sophie Hansen wrote after a visit to our farm.

In her blog post you see some amazing photos of the food she has created using our cheese. She includes two great recipes that you could use in your cooking at home. Especially the cheese fritters for cold winter weekend days!

Check out the article on Sophies great blog ‘local-lovely’

We would love to hear how you use or have used our cheese!

If you’re a chef looking for goats curd made with fresh award winning milk we would love to chat so please get in touch.

Jannei creates fresh cheese from its sole herd of Saanen milking goats. Fed with fresh fodder and rolled grains sourced from local growers. We provide a unique hand crafted food experience.